Posts Tagged ‘Jasmine Pearls’

For two days, I have gone without tea. No particular reason, just a freak of nature. Thus imagine my excitement as I brewed a cup of tea this afternoon. I was thrilled to enjoy a second cup of Jasmine Pearls, my very first “scented tea”. I cannot wait to share this unique experience.

Composition: Fujian’s spring-harvested green tea buds and two lower leaves scented with jasmine flowers.

Dry Visual: Minature, absolutely adorable, light and dark green balls. Only a picture can adequately describe this tea. Thanks Pearl Teas for the picture.

Dry Aroma: Somewhat vegetal – unfortunately the dry aroma does nothing for Jasmine Pearls. It is the wet aroma that blew me away. All I can say is WOW! After steeping the smell of jasmine was simply amazing.

Flavor: Jasmine Pearls is probably one of the more unique teas I have had the pleasure of brewing and drinking. There is a mild green tea flavor, however jasmine has the dominant influence. Not overbearing, yet dominant nonetheless. I was stunned by the floral quality of Jasmine Pearls as well as the full-bodied character of the tea. I think a wine comparison would be more apropos. Jasmine Pearls carried the weight of a port in the mouth as opposed to a white Zinfandel.

Jasmine Pearls is truly a delicious tea. No sweetener is required although I did add a little honey to the second half of my first cup. I will often do so when tasting a new tea to identify the impact of sweetener on the brew. I certainly prefer without. 

Liquor: A golden color.

Brewing Time: Recommended brewing time is 1 to 2 minutes.  I brewed for the recommended 2 minutes.

Manufacturer: Pearl Fine Teas

Caffeine: Yes.

 More Information about jasmine scented teas:

Jasmine tisane is consumed in China, where it is called Jasmine flower tea (pinyin: mò lì huā chá). Jasminum sambac flowers are also used to make tea, which often has a base of green tea, but sometimes an Oolong base is used. The delicate Jasmine flower opens only at night and is plucked in the morning when the tiny petals are tightly closed. They are then stored in a cool place until night. Between six and eight in the evening, as the temperature cools, the petals begin to open. Flowers and tea are “mated” in machines that control temperature and humidity. It takes four hours or so for the tea to absorb the fragrance and flavour of the Jasmine blossoms, and for the highest grades, this process may be repeated as many as seven times. Because the tea has absorbed moisture from the flowers, it must be refired to prevent spoilage. The spent flowers may or may not be removed from the final product, as the flowers are completely dry and contain no aroma. Giant fans are used to blow away and remove the petals from the denser tea leaves. If present, they simply add visual appeal and are no indication of the quality of the tea.

References: Jasmine. (2008, September 9). In Wikipedia, The Free Encyclopedia. Retrieved 20:20, September 10, 2008, from http://en.wikipedia.org/w/index.php?title=Jasmine&oldid=237307146


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